The Washington Post asked “
What’s the best sandwich in DC?
” and split the results into eleven different categories. In the popular Philly cheesesteak category the winner came from Maryland– more specifically, right here in Montgomery County.
In 2023, our very own
“Mr. MoCo”
released a list of
favorite steak and cheese subs
in Montgomery County. Takoma Park’s Soko Butcher topped the list and a limited edition
collaboration cheesesteak
was even released. Now, Soko’s cheesesteak was ranked the best Philly cheesesteak in the area by
Washington Post readers
.
In early March, the Washington Post set out to find the best sandwiches in the DC area by asking readers for their favorite picks and reasons why they stood out. Nearly 150 responses were collected and categorized into 11 groups, such as Best Italian and Best Reuben. Readers then voted on the top three nominees in each category, with input from Washington Post staff. After tallying over 730 votes, winners were determined for each category, and the WaPo team sampled the winning sandwiches to ensure quality.
Soko Butcher offers locally sourced meats, sandwiches, house-made charcuterie, and bone broths. The business emphasizes ethical and sustainable farming practices in its sourcing. Brad Feickert is the Owner and lead butcher at the shop.
More on Feikert, per the Soko Butcher website: “Born and raised in Purceville, Virginia, Brad began his culinary career at the early age of 16. Mid way through college he knew he had a passion for cooking and wanted to dive deeper into the culinary arts. After graduation he decided to attend Sea Islands apprenticeship program down in Georgia.
After a year of working in the majority of Sea Islands restaurants including the highly acclaimed “Georgian Room”, he knew he wanted to explore the history and techniques of cooking. With that in mind he took his career to the next level by attending the ICC in Campbell, CA. While attending the ICC he worked at a dedicated farm to table restaurant called the Haymarket as the sous chef.
Upon graduation from the ICC he decided to take his career back to the east coast and work for Bryan Voltaggio in his fine dining restaurant VOLT. Following his stint at VOLT he traveled to Australia to expand his culinary knowledge. Brad worked at esteemed restaurants such as Attica and Brae. After a year abroad he returned to Northern Va and took over the newly founded Oz in Arlington, Va.”
